My mom's no-fail pie crust recipe uses the good old "half-half-half" rule. You can alter it depending on how many or how large of pie crusts you need:
2 cups of flour (then "half" that for shortening)
1 cup of shortening (then "half" that for water)
1/2 cup of water (then "half" that for salt, but salt is tsp, not cups)
1/4 teaspoon of salt
Use shortening, not butter or another substitute. A pastry cutter works best for blending the flour and shortening, but if you don't have one, use a fork not a spoon. Another secret is to sift your flour; it keeps the dough from clumping. When you roll it out, don't re-flour the surface more than once or your dough will turn tough. After you put it in the pie tin, use a fork and poke the sides and bottom to keep it from getting bubbles while it bakes.
at 12:25 AM on Nov. 27, 2008